Vegetable & Black Bean Taco Skillet
Who’s ready for a fun dinner idea? Hands raised? Yes? Yes?!
Because this vegetable & black bean taco skillet? Oh so much fun.
Well, at least if you are like me and firmly believe that taco night is the best night of the week.
I mean, the possibilities! So many options for fillings and toppings! And goodness, I just love em’ all. ALL.
But today, today, we have a fun take on a more classic taco. Think seasoned, tomato-y taco “meat” (umm, and by meat, I mean a combo of beans and crunchy walnuts that is fantastically meaty, if you will).
Think soft tortillas. Plenty of veggies. And sort of old school, classic toppings, like shredded lettuce, a bit of cheese and salsa! And some avocado for good measure because I love it so.
It’s all layered and cooked in one skillet. See? So fun!
It’s fresh yet also cozy. Which in my mind is perfect for this time of the year.
So, let’s get to a few tips & tricks for the recipe.
- Okay, so I know the chopped walnuts in the filling may seem a bit odd, but they really add this awesome texture to the taco “meat”! So just trust me!
- The salt. I included a range in the recipe since it will depend on the salsa you use for topping. Start with the lower amount and add more as needed.
- You can absolutely use any toppings you’d like here. My favorites for this recipe are listed below, but mixing it up is always fun too!
- Leftovers store and reheat quite well. And I find they are much easier to eat at my desk than regular tacos! Added bonus!
Taco lovers unite! <— Yes, I am totally a huge nerd.
Yield: about 4 to 6 servings
Vegetable & Black Bean Taco Skillet
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
This vegetable & black bean taco skillet is simple, fresh and delicious! Think all the classic flavors of a taco in skillet form!
For the skillet:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1 medium jalapeno, seeded and minced
- 1 medium red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 cup fresh or frozen corn kernels
- ½ to ¾ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 tablespoons tomato paste
- 1 (15 ounce) can black beans, drained and rinsed
- ½ cup raw walnuts, chopped
- ½ cup loosely packed cilantro, chopped
- 8 (6-inch) corn or flour tortillas, torn into pieces
- 1 (14-ounce) can crushed fire-roasted (or regular) tomatoes
- ½ cup low-sodium vegetable broth
- 1 cup shredded mild cheddar cheese
- shredded lettuce
- your favorite salsa
- diced avocado
- Set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the jalapeno, bell pepper, zucchini, corn, salt, pepper, chili powder and cumin. Cook for about 6 to 8 minutes, until the veggies are all tender. Stir in the tomato paste until well combined, then mix in the black beans, walnuts and cilantro.
- Sprinkle the tortilla pieces over the top of the mixture. Pour in the tomatoes and broth, then toss to combine. Sprinkle the top of the mixture with the cheese, then cover the pan with a lid. Decrease the heat to medium low and continue to cook for about 4 to 5 minutes, until the cheese is melted and everything is nice and warm. Remove from the heat. Let stand covered for 5 minutes.
- Serve garnished with your favorite toppings!
Cook Nourish Bliss. Inspired by my summer vegetable skillet enchiladas.
Looking for more weeknight meal ideas? Be sure to check out the recipe I created for Oh My Veggies!
Grab it here! —> Quinoa Risotto with Roasted Root Vegetables